Applebee's Low-Fat Asian Chicken Salad

Source: 3 Fat Chicks

1 cup teriyaki sauce
4 pieces boneless & skinless chicken breast
2 cups water
1/2 cup granulated sugar
3 tablespoons pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 cups romaine lettuce leaves, chopped
8 cups iceberg lettuce leaves, chopped
6 cups shredded cabbage, red and green
2 cups shredded carrots
1 cup chopped green onions
1 1/3 cups chow mein noodles

Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours. Prepare the dressing by combining next nine ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill.  When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done. Combine the romaine and iceberg lettuce, cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow mein noodles. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad. Place a 1/4 cup pile of shredded carrots in the center of each salad.